Wednesday, December 22, 2010

Old Fashioned Custard Cream Sauce

A fantastic custard dessert sauce, perfect for a wide variety of cakes, assorted fruit, or as a dressing for fruit salad.

Old Fashioned Custard Cream Sauce

This old fashioned sauce is perfect for cakes and fruit. Just drizzle it on fresh fruit, cakes, or stir it into fruit salad. This is really just my Old Fashioned Drinking Custard recipe, with a few minor changes for thickening. Try it drizzled on pound cake.

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Recipe: Old Fashioned Custard Cream Sauce

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: About 4 cups

  • 1 quart of half and half (or use a 50/50 mixture of heavy cream, whole milk, and/or half and half)
  • 3/4 cup of granulated sugar
  • 2 tablespoons of cornstarch
  • 6 egg yolks, reserve egg whites for another use
  • 2 overflowing teaspoons of vanilla, almond, or rum extract, or to taste

Pour half and half into the top of a double boiler. In a separate small bowl, whisk the sugar and cornstarch together and when the water begins to boil, whisk the mixture into the milk. Separate the eggs (reserve whites for an egg omelet or other use) and beat the yolks until lemon colored and thickened. Temper the eggs by adding a few tablespoons at a time of the hot milk into the eggs, whisking constantly while adding. Transfer the tempered egg mixture into the hot milk, whisking constantly until fully incorporated.

Cook in the double boiler, stirring constantly, until mixture reaches 180 degrees on a candy thermometer, about 10 minutes. Remove from heat and strain through a cheesecloth covered sieve; set aside to cool. Once cooled, stir in your choice of extract flavoring. Serve at room temperature or chilled, drizzled over your favorite fruit or pound cake. Okay to halve.

Cook's Notes: If using this recipe as a stir-in dressing for fruit salad, use some of the juices from any canned fruit that you use as a substitute for part of your milk.


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